Custard apples are ripe when they feel slightly soft on being gently pressed. Custard apples are ripe when their flesh is soft. Their skin and seeds are inedible. Cut in half, scoop out the flesh ...

The apples require no pre-cooking for this simple crumble, and the cardamom-infused custard is a wonderful twist on a classic. Preheat the oven to 180C/160C Fan/Gas 4. Beat the butter and sugar ...

Its characteristic heart-like shape and delicate, creamy flesh make it known in English-speaking countries as "custard apple." Just cut it in half and scoop out the velvety interior with a spoon ...

Serve it with my custard - This is the very first recipe ... place in to a large pan with the vanilla sugar, the calvados and apple juice. Bring to the boil slowly, stirring only a little so ...